55 mins
Cubes of Veal with Spicebread Sauce
Recipe by Graham
I know exactly why I have just added this recipe for Cubes of Veal with Spicebread Sauce... it's because today is January 1 and last night my wife, her sister their two cousins and their partners (and myself) sat down to a typical French late dinner (started at 8pm and finished at 3am!) and, somewhere along the way (after the oysters and smoked salmon) we ate Cubes of Veal with Spicebread Sauce accompanied by Cauliflower Cheese and Purple Majesty potatoes. And it was truly delicious, so I thought I'd share it with you.
The sauce relies on the addition of Pain d'Épice (Spice Bread). You can use my own recipe for the Pain d'Épice (Spice Bread) or, if you don't want to go to the trouble of making it yourself, you can use ready made Jamaica Ginger Cake or Ginger Loaf Cake. Your own home-made tastes much better but sometimes you must trade convenience for taste!
Crunchy Stuffed Pears 
Cucumber Surprise Ingredients for Cubes of Veal with Spicebread Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Cubes of Veal with Spicebread Sauce
- It's easier if you make the sauce first because the meat takes only 15 minutes to cook. First, remove the crusts from the Pain d'Épice (Spice Bread) then drop it into a blender and reduce to a powder. Peel and chop the onions then soften them gently in a frying pan, using one tablespoon each of olive oil and butter (about 10 minutes). Meanwhile, squeeze the juice from the oranges and chop the parsley.
- When the onions are softened, add the white wine and the veal stock (all except a couple of tablespoons) and the juice from the orange. Stir in the 4 spices powder and the chopped parsley. Turn up the heat and allow the sauce to reduce to about ¾ of its original volume. Pass this through a fine sieve to remove the solids, then add salt and freshly ground pepper to taste. Stir in the sugar, the powdered spice bread and the ginger and remove the sauce from the heat. We'll come back to the sauce at the end, but meanwhile, let's deal with the veal...
- Cut the meat into large cubes, about 1½" (4cm) across. Place these in a frying pan with the other tablespoon of olive oil and butter and 'brown' them on each side over a high heat (veal actually turns dark pink rather than brown). Place the veal in an ovenproof dish and cover with greaseproof paper (or wax paper). Cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 15 minutes. At mid-point, baste the meat with its own juices (or, if none, use the veal stock that we reserved). Salt and pepper to taste.
Now the meat's ready, just finish the sauce by reheating it and adding the 2oz (55g) of butter. Whisk with a hand whisk to made it a little frothy. Pour a good helping of the sauce over the veal, serve immediately and wait for the sighs of delight from your guests!- This is one of those unusual recipes that go well with a sweet drink like a Mango Smoothie. Try it - it's fun!
GRAHAM'S HOT TIP:
Don't be tempted to cook the meat for more than 15 minutes, it quickly overcooks and goes hard. Serve any extra sauce separately in a sauce boat for your guests to help themselves (as they will!)
Reviews of Cubes of Veal with Spicebread Sauce
 July 16 2014I always hate when I read reviews and people mention how they changed the recipe. So, sure enough I made this absolutely according to the instructions. It was extremely easy to make and the veal was so tender. Despite the short cooking time, it just melted in your mouth. My husband, daughter and mother enjoyed it immensely - and so did I :-) Lyse (3 reviews) |
 April 09 2013Yummy, Yummy, Yummy! The spicebread sauce alone is delicious. I made this meal last night and followed the recipe to a T and my family loved it! That sauce really makes the dish - try it, this is a recipe for any age. This recipe goes in my "keeper" file! Naga (7 reviews) |
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